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  1. hemi

    Homemade Pizza in the Smoker with Q-view

    I haven't done it in a while but what we like is sourdough pizza done in a smoker.  I got a heavy offset smoker ,[ Patio Queen] that I built outta HEAVY scrap iron . and crank it up to about 425-450 deg.   Delicious..    Worst thing about it is my grand daughter threw ouy my sourdough starter...
  2. hemi

    If I did something wrong, I apoligize

    Smokin meat has always gone against all the little bit of common sense I got..  When U get it done, it looks like a really bad mistake..  It looks [at least mine does] like it got caught in a forest fire.  BURNT TO A CRISP...    Even a high dollar cut of beef..  LOOKS Like me..ruint..   But...
  3. hemi

    Yeast rolls

    Sourdough works well inna smoker. I bet this yeast roll recipe will too  consider it stolen,,   Hemi..
  4. hemi

    Yeast rolls

    Have you tried to bake them in a smoker yet ?  I am able to get the temperatures needed with no problem  Hemi.
  5. hemi

    Tony Chacheres cajun seasoning.

    Forgot the WHAT..
  6. hemi

    Tony Chacheres cajun seasoning.

    Just exactly IS a wiki ? 
  7. hemi

    Squirrel Nuts. Really.

    Squirrel,   All jokes aside, I finally found one of them old style ''Texas inerta nut crackers'' That really works!  [the newer ones are made of PVC pipe and ain't worth the trouble.]  The only complaint I have is the rubber bands break once in a while and you never remember to pick some up...
  8. hemi

    A big butt and 2 racks - More qview- Update

      I ain't but a few years from retiring.  I think I been around since Moby Dick was a minnow. When I was a boy THIS time of year was when you started to smoke and barbecue.  The reason we waited so late in the year to start was because refrigeration was not yet available to most of the mountain...
    • hemi
    • Post #24
    • Forum: Pork
  9. hemi

    Beef sale at Food Lion

    If you live near a food lion [mainly NC.] they are havin a sale on whole beef sirloin beef tips this week.  1.98 per.   I will try to leave you some.. 
    • hemi
    • Thread
    • Replies: 0
    • Forum: Beef
  10. B_230994_A38437A809B6a.jpg

    B_230994_A38437A809B6a.jpg

    • hemi
    • Media item
    • Comments: 0
    • Album: Default
  11. hemi

    Homemade Mozzarella Cheese

    I just thought I would mention it for the folks that it WOULD bother.. BUTT on second thought, We are all members of a forum that trades ''secrets'' on how to best prepare and smoke pieces of cow and pigs and so forth.The thought of useing that product to make a better product just makes...
  12. hemi

    Homemade Mozzarella Cheese

    I saw a recipe on the telly where they made it without the rennet.  they used ''sour salt''  [citric acid]  I believe it was on Mexico, one plate at a time..   thanx for the post and I am gonna do it soon..   Hemi.
  13. hemi

    Using green oak for pork butt???

    As Chadpole stated, burn the green wood and add the coals to the cookin fire.  When we were kids and had a pig pickin we would have a big piece of metal to burn the wood on and feed the cooker with a flat shovel.    I think it was mainly to avoid buying alla that charcoal. 
  14. hemi

    Using green oak for pork butt???

    I have gotten by in a pinch with useing charcoal to do the grunt of the cookin and adding just a few slivers from time to time of green oak for taste.    Just a judgement call.  at worst it will give a bit of bitter taste .  If I am out of seasoned wood I just use charcoal.   Hemi.
  15. hemi

    How long to cure

    I tried it with pure maple syrup and liked it but i think the taste was just on the outside.  Not much penetration . Butt good anyhow..  Hemi..
  16. hemi

    Any single people smoking out there? What do you do with it all?

    I think it was alla them growth hormones inna beef..  ..
  17. hemi

    Any single people smoking out there? What do you do with it all?

    What leftovers?
  18. hemi

    Reverse flow plate question

    Mostly to drain the grease AWAY from the firebox..   Hemi..
  19. hemi

    What would to use for CB?

    I personaly like to use black walnut.I happen to have a lot of it and I think it gives the bacon a mild, mellow  smoke taste.  Hemi..
  20. hemi

    Change in plan but getting ready to build

    Hate to keep at it but if the dampeners on the smokestacks are pretty good, you shut off the one on the reverse flow cooking chamber the smoke and MOST of the heat will HAVE to go thru the verticle chamber and vice versa.  Just like you and me.  follows the path of least resistance.
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